Barley Chicken Chili

I was looking for a new recipe for chicken when I discovered a dish I thought my husband might like. After making a few changes and additions to fit our preferences, I had this zesty chili simmering on the stovetop. It was great! Leftovers store well in the freezer.

Directions

In a large saucepan, saute onion and green pepper in oil until tender. Add the water, tomato sauce, broth, tomatoes, barley, chili powder, cumin and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add chicken. Cover and simmer for 5 minutes longer or until barley is tender.

My Review

I don't like beans so this recipe is a great alternative to regular chili. I really like how the flavors blend in this recipe. I have made this a few times & follow the recipe as given with no complaints. This is great to have on a crisp fall or winter day.

becky1789

Oct 16, 2013

Right, I did make a few changes - added no water, fresh tomatoes not tinned, a fresh chilli, crushed fresh garlic, a few chopped jalapeños and used about two cups of rice instead of barley. Cooked in pressure cooker - cooked the chicken, onions and garlic etc in the stock, then added the rest of stuff, put the lid on for about 15 minutes. , ended up with a spicy rice dish that was spicy but not hot. Would def make again, even try it how it was meant to be as a stew!

voisincook

Apr 7, 2010

We enjoyed this a lot even though I made it in the crockpot and used regular barley.

JMU

Nov 12, 2009

This was such a nice change from the norm - and gobbled right up and my guest asking to take some home. Easy to make and rave reviews!